Cookbook Challenge (Outdoor) – Almond and coconut cake

cookbook challenge

When we think about “outdoors”, we think mostly about BBQ, camping and picnics. Food and sweets like chicken wings, bite size tarts, meatballs, pies, frittata, cupcakes and brownies all come to mind. Outdoors can also mean house parties or potluck where everyone brings a long a dish and have it in someone’s backyard isn’t it? On many occassions, friends with celiac disease or a wheat allergy is not able to enjoy many of the desserts that is brought to the party. So this gluten free cake is dedicated to those with a wheat allergy. It is really easy to bake and need few ingredients but it tastes of naughty goodness :)

almond coconut cake

almond coconut cake

This recipe is taken from my favourite cookbook, Mix and Bake from Belinda Jeffery. It is a rather “wet” cake but this i what makes it super moist and so buttery! Very naughty considering the amount of butter and sugar in the recipe.

Almond batter

Almond batter

The other cool thing about this cake is that it can be kept in the fridge for up to one week or in the freezer for up to 3 weeks! It is also suggest that it is great with a big dollop of cream or serve it with poached plums, quince or tamarillos. For me, it was perfect the way it is by itself :) It was well received by friends and also Mister’s colleagues.

Remember to check out the rest of the recipes at the cookbook challenge forum. It is not too late to join in :)

almond coconut cake

almond coconut cake



  • 180g of almond meal
  • 60g of desiccated coconut
  • 250g of castor sugar
  • 4 eggs
  • 11/2tsp of vanilla extract
  • 1/4tsp almond essence
  • 200g of unsalted butter. melted and cool
  • 1/2tsp salt
  • 2 – 3 tbsp of flaked almonds
  • Icing sugar (optional) for dusting


  1. Preheat the oven to 180C. Butter a 23/24 cm shallow springform cake tin and line the base and sides. Dust the tin lightly with rice flour (can use flour but this will make it not gluten free) and set it aside
  2. Put almond meal, desiccated coconut, salt and sugar into a bowl and whisk them all together for a few minutes. In a separate bowl, whisk together the eggs, vanilla extract, almond essence until thoroughly mixed. Now mix in the cooled and melted butter slowly until all is incorporated.
  3. Tip the butter mixture and stir them together. It is a loose batter. Spread evenly across the tin and scattered the flaked almonds over the top
  4. Bake for about 40minutes or until the top of the cake springs back slowly when you press gently
  5. Cool the cake in the tin on a wire rack. When it is cooled, you can dust with icing sugar and serve

Please note:

I only had a 20cm and it worked just as well but I did lower the oven heat to 170C and baked for about 45mins. Worked perfectly.